Mexican Chicken Lasagna

• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 1 can (10 Oz. Size) Cheddar Cheese Soup (Nacho Cheese Soup Is Better If You Can Find It)
• 1 can (14 Oz. Size) Diced Tomatoes
• 1 cup Mayonnaise
• 1 Tablespoon Taco Seasoning (or To Taste)
• 6 whole To 8 Whole Flour Tortillas
• 2- 1/2 cups Cooked, Diced Boneless Chicken. When I Use The Rotisserie Chicken, I Use The Whole Thing.
• 2 cups Shredded Cheddar Cheese

1. Preheat oven to 350.
2. Spray 9x13 pan with cooking spray, set aside.
3. In large bowl, whisk together soups, tomatoes, mayonnaise and taco seasoning.
4. Lay 2 tortillas on bottom of your 9 x 13 pan.
5. Top with 1/3 of the chicken, 1/3 soup mixture and 1/3 shredded cheese.
6. Repeat the layers again, ending with tortillas.
7. Top tortillas with shredded cheese.
8. Cover with foil.
9. Bake 30-45 minutes until hot and bubbly.
10. Remove foil.
11. Bake another 10-15 minutes to brown cheese.
12. Allow to stand 10-15 minutes out of the oven.
13. Serve with shredded lettuce and sour cream.
14. Should be 6 whole 8 flour tortillas

cream of chicken soup, cheddar cheese soup, tomatoes, mayonnaise, flour tortillas, chicken, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/mexican-chicken-lasagna/ (may not work)